Grilled Scallops Topped With Bruschetta On Toast Recipes

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GRILLED BRUSCHETTA

This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 8



Grilled Bruschetta image

Steps:

  • In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

1/2 cup balsamic vinegar
1-1/2 cups chopped and seeded plum tomatoes
2 tablespoons finely chopped shallot
1 tablespoon minced fresh basil
2 teaspoons plus 3 tablespoons olive oil, divided
1 garlic clove, minced
16 slices French bread baguette (1/2 inch thick)
Sea salt and grated Parmesan cheese

BRUSCHETTA FROM THE GRILL

Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 10 servings.

Number Of Ingredients 15



Bruschetta from the Grill image

Steps:

  • In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.

Nutrition Facts :

1 pound plum tomatoes (about 6), seeded and chopped
1 cup chopped celery or fennel bulb
1/4 cup minced fresh basil
3 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
MAYONNAISE SPREAD:
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon finely chopped green onion
1 garlic clove, minced
3/4 teaspoon dried oregano
1 loaf (1 pound) French bread, cut into 1/2-inch slices

SCALLOP BRUSCHETTA

Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.

Provided by Chef floWer

Categories     Lunch/Snacks

Time 14m

Yield 1 serving(s)

Number Of Ingredients 12



Scallop Bruschetta image

Steps:

  • Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
  • Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
  • Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
  • Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
  • Place 2 grilled/cooked scallops on top each Bruschetta.
  • Garnish with capers.
  • Enjoy for lunch, entree or snack.

Nutrition Facts : Calories 416.2, Fat 18.8, SaturatedFat 4.1, Cholesterol 28.6, Sodium 754.5, Carbohydrate 42.6, Fiber 3, Sugar 5.4, Protein 20.5

4 cherry tomatoes, diced
2 tablespoons red onions, finely diced
2 tablespoons parmesan cheese, grated
2 teaspoons lemon juice
1 pinch salt
1 pinch ground oregano
olive oil flavored cooking spray
4 scallops
2 slices white bread, thickly sliced
1/2 garlic
3 teaspoons olive oil
4 capers, diced

SCALLOPS ON TOAST

Provided by Marian Burros

Categories     dinner, lunch, appetizer

Time 10m

Yield 2 servings

Number Of Ingredients 8



Scallops on Toast image

Steps:

  • Mince shallots, and saute in butter in hot heavy skillet.
  • Toast the bread.
  • When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
  • Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
  • When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
  • Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams

1 1/2 ounces shallots
1 1/2 teaspoons butter
4 slices thin white bread
1 cup dry white wine
10 ounces bay scallops with their juices
3 generous dashes Worcestershire sauce
1/8 teaspoon salt if desired
Freshly ground pepper to taste

LEMON PEPPER GRILLED SCALLOPS

Serve these peppery scallops as an elegant, grilled appetizer option or with a simple vegetable pasta toss for a main course.

Provided by Chef mariajane

Categories     < 15 Mins

Time 3m

Yield 24 scallops

Number Of Ingredients 8



Lemon Pepper Grilled Scallops image

Steps:

  • Preheat grill to high. Blend the BBQ sauce with the lemon juice and dill. Reserve.
  • Toss the pepper with the lemon zest.
  • Pat the scallops dry with paper towels. Remove and discard the knob shaped muscle on the side of each scallop. Brush each scallop with butter and sprinkle evenly with salt. Place on the grate and cook for 1 minute or until the scallops release easily when lifted with the tongs.
  • Brush each scallop all over with the reserved BBQ sauce mixture. Sprinkle the topside of each scallop with the reserved pepper mixture and grill 2 minutes longer or until the scallops remove easily from the grate.

1/2 cup Diana Original Sauce
3 tablespoons lemon juice
2 teaspoons fresh dill, chopped
2 teaspoons fresh coarse ground black pepper
1 teaspoon lemon zest
1 1/2 lbs large scallops (U10 count)
3 tablespoons melted butter
1/2 teaspoon salt

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 7



Grilled Garlic Parmesan Crusted Scallops image

Steps:

  • Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  • Pour olive oil into a shallow bowl.
  • Rinse scallops under cold water, then dip into the olive oil.
  • Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  • Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the scallops lightly with more olive oil.
  • Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

TOMATO BRUSCHETTA WITH GRILLED SCALLOPS

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Number Of Ingredients 12



Tomato Bruschetta with Grilled Scallops image

Steps:

  • Dice cherry tomatoes and drain. Mix with red onion, lemon juice, salt and oregano. Combine 3 tablespoons olive oil and parmesan cheese. Rub bread slices with garlic clove and spread them out on a cookie sheet. Brush on olive oil mixture. Toast in 350°F oven until crisped (12 to 15 min.). Set aside.
  • Put remaining olive oil and butter in a large non-stick sauté pan over medium high heat. When butter is sizzling, add scallops. Cook for about 4 minutes each side until browned and firm. Slice scallops through the middle to get two discs, each with one browned side.
  • To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

8 (1-inch) cherry tomatoes, diced
1/4 cup minced red onion
2 tsp lemon juice
1/8 tsp salt & pepper
1/4 tsp oregano or dried thyme
8 slices French bread or baguette
1/4 cup olive oil, divided
3 Tbsp grated parmesan cheese
1 clove garlic, mashed
1 Tbsp butter
1/2 lb sea scallops (seasoned with salt, pepper and ground cumin)
Garnish: 1 Tbsp. capers or 1/4 cup chopped parsley

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST

Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.

Provided by Vicki in CT

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13



Grilled Scallops Topped With Bruschetta on Toast image

Steps:

  • Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
  • Combine scallop ingredients and marinate for about 15-30 minutes.
  • Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
  • Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
  • Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

Nutrition Facts : Calories 410.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 19.8, Sodium 841.7, Carbohydrate 54.9, Fiber 5.2, Sugar 0.7, Protein 19.6

8 large sea scallops (about one pound)
1 tablespoon Dijon mustard (I use whole grain, Maille brand)
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper, course ground
1 pint grape tomatoes, quartered
1/2 cup chopped basil
1/2 teaspoon minced garlic
1/2 teaspoon hot pepper flakes
1 teaspoon olive oil (I use chili flavored oil)
1 tablespoon capers
1/3-1/2 loaf French baguette, cut on the bias into 1/2 to one inch thick slices (you will need 8 slices)
olive oil

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